Christmas Cinnamon Rolls

These cinnamon rolls are a new tradition that I hope to continue for many years to come.  

Cinnamon Rolls
Yield: 8-12 large or 12-16 smaller cinnamon rolls

Ingredients:
6 ½ tbsp. granulated sugar
1 tsp. salt
5 ½ tbsp. unsalted butter or margarine
1 large egg, slightly beaten
1 tsp. lemon extract or 1 tsp. grated lemon zest
3 ½ cups unbleached bread or all-purpose flour
2 tsp. instant (rapid rise) yeast
1 1/8 to 1 ¼ cups whole milk or buttermilk, at room temperature

For the filling:
6 ½ tbsp. granulated sugar
1 ½ tsp. ground cinnamon
other spices to taste (ginger, cardamom, allspice, etc.)

For the white fondant glaze:
4 cups powdered sugar
1 tsp. vanilla extract
6 tbsp. to ½ cup heavy cream

Directions:
Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment. Whip in the egg and lemon zest/extract until smooth. Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. (You may have to add a little flour or water while kneading to achieve this texture.) Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don’t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar filling over the surface of the dough and roll the dough up into a cigar-shaped log creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces about 1 ¾ inches thick for larger rolls or 12 to 16 pieces about 1 ¼ inches thick for smaller rolls.

Line one or more sheet pans with baking parchment. Place the buns approximately ½ inch apart so they aren’t touching but are close to one another.

Proof at room temperature for 75-90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in refrigerator for up to 2 days, pulling the pan out of the refrigerator 3-4 hours before baking to allow the dough to proof.

Preheat the oven to 350° with the oven rack on the middle shelf.

Bake the cinnamon rolls for 20-30 minutes or until golden brown. Cool the rollss in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the rolls are warm but not too hot (see instructions below). Remove the buns from the pan and place them on a cooling rack. Wait for at least 20 minutes before serving.

White fondant glaze for cinnamon rolls:Sift powdered sugar into a bowl. Add lemon or orange extract and 6 tbsp. to ½ cup warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as needed to make a thick, smooth paste.

When the rolls have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops.

Recipe from Annie's Eats

Blueberry Muffins

Blueberry muffins are quite possibly the most perfect breakfast food.  I've made these muffins a few times, and they always turn out delicious.  These muffins are not overly sweet, but tender and full of juicy blueberries that pop in your mouth.  The secret ingredient, yogurt, also keeps them on the healthier side.

Blueberry Muffins
makes approximately 18 muffins

3 cups flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups yogurt (I used low fat vanilla)
2 eggs
1 stick butter, melted & cooled
1 tsp vanilla
1 tsp almond extract
1 1/2 cups blueberries (fresh is best, but frozen are ok)

Preheat oven to 375, and either spray muffin tins or line with wrappers.  Combine dry ingredients in a large bowl and whisk together.  In a medium bowl, mix yogurt, eggs and extracts together until combined.  Pour the wet ingredients into the dry and fold together until almost mixed.  Add the butter and the blueberries and continue folding; batter should be still lumpy.  Portion into muffin tin and bake for 20-23 minutes.

Enjoy while still warm!

Egg, Ham & Cheese Breakfast Bake

This was something I created by throwing together our favorite breakfast foods. It's so simple to throw together - bake on a Sunday night and have breakfast for the week. It reheats great in the microwave! You can easily substitute bacon or sausage for the ham. Diced peppers, spinach, or tomatoes would be great in this too - the options are endless!

Serves 12

18 eggs
2 cups diced ham
20 oz uncooked hashbrowns or diced potatoes
1 medium onion, diced
1 small can mushroom pieces (could use 2)
8 oz freshly shredded cheese
1/4 cup milk or water
Salt, pepper, & other favorite seasonings to taste.

Preheat the oven to 350. Grease (or spray) a 9x13 pan.  Unless you're a fan of standing over the sink and scrubbing dishes, I recommend lining the pan with parchment paper.

Crack the eggs and whisk with the milk. Add hashbrowns, onion, mushroom, cheese, & ham. Stir to combine, and add seasonings. I did about 1 tsp of salt, fresh cracked black pepper, & onion powder and it was seasoned perfectly!

Bake for 45 minutes, or until a knife comes out clean.  It's taken up to an hour before!

Let sit for 5 minutes, slice & enjoy!